Sweet potato whip
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Sweet potatoes, pricked all over with a fork | |
| 4 | cups | Defatted chicken broth |
| 2½ | pounds | Carrots, peeled and cut into 1/2\" rounds |
| ½ | cup | Nonfat plain yogurt |
| 2 | tablespoons | Unsalted butter |
| ½ | teaspoon | Ground mace |
| Salt to taste | ||
| Freshly ground black pepper to taste | ||
Directions
Be sure the carrots are very tender. When pureeing them, leave a bit of texture for a better consistency.
1. Preheat oven to 375'F. Bake potatoes in center of oven for 1¼ hours or until tender. Cool to room temperature.
2. Place chicken broth in a pan and bring to a simmer. Add carrots, cover and cook 15-20 minutes or until very tender. Drain, reserving ½ cup broth. (The rest of the broth can be cooled, then frozen for another use.)
3. Halve cooled potatoes; scoop out insides. Add to carrots along with ½ cup broth and remaining ingredients; mix. Place half of mixture in bowl of food processor; process until almost smooth.
Repeat with remaining half.
4. To serve, reheat in top of a double boiler or in a covered ovenproof serving dish in a 350'F. oven for 15 minutes.
Per serving: 214 calories, 3 grams fat, 7 milligrams cholesterol.
Submitted By MICHAEL ORCHEKOWSKI On 11-23-94